Replies to post #188239 on The Question and Answer Board (IHUB)

[Porgie Tirebiter]

Nearing completion:



Some notes:
Skin the pineapple before coring it out. I did that in the wrong order, and it made skinning it much harder.

Don't eat the pineapple as you hollow it. Or at least save the juice for basting the bacon.

I asked for thick slice bacon, but it could have been thicker. Maybe as thick as 3/16". Thinner bacon is more likely to burn up.

I had set the vents for about 220 degrees, and it took about 4:45 to get the internal temp up to 150 degrees.

I used pork rub #0763 on the internal pork roast chunks and even lightly on the bacon.

I used a pan of water with some of the rub dissolved in it. Maybe it was of waste of rub, but you must have that water there to keep it moist.

It turned out delicious! We'll definitely be doing that one again!